A cocktail with squid ink has to be a gimmick, right? Order the Queen Anne’s Revenge at Bar Sur Mer and it arrives looking like a haunted Coke, garnished with lime and a flower. Inside, mezcal and pineapple flavors acquire a briny shine—I should have known Eric Donnelly was way too astute for gimmicks.
It took the chef a few extra years to fire up the little space tagged onto the back of his FlintCreek Cattle Co. restaurant in Greenwood. Bar Sur Mer is cut from the same handsome brick architecture as its meat-haven restaurant mothership. But back here the vibe is more “1960s
→ Continue reading at SeattleMet